Calm Hu ram lambs assigned by temperament classification are healthier and have better meat quality than nervous Hu ram lambs
Publication date: Available online 9 January 2021Source: Meat ScienceAuthor(s): Jinying Zhang, Shuhan Qian, Jiahao Chen, Luoyang Ding, Mengzhi Wang, Shane K. Maloney, Dominique Blache (Source: Meat Science)
Source: Meat Science - January 10, 2021 Category: Food Science Source Type: research
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design
Publication date: Available online 6 January 2021Source: Meat ScienceAuthor(s): João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, Andrea Carla da Silva Barretto (Source: Meat Science)
Source: Meat Science - January 8, 2021 Category: Food Science Source Type: research
Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles
Publication date: Available online 6 January 2021Source: Meat ScienceAuthor(s): Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wu Wang, Hui Zhou, Baocai Xu (Source: Meat Science)
Source: Meat Science - January 8, 2021 Category: Food Science Source Type: research
Discrimination of mutton from different sources (regions, feeding patterns and species) by mineral elements in Inner Mongolia, China
Publication date: April 2021Source: Meat Science, Volume 174Author(s): Qian Wang, Haijin Liu, Shanshan Zhao, Mengjie Qie, Yang Bai, Jiukai Zhang, Jun Guo, Yan Zhao (Source: Meat Science)
Source: Meat Science - January 3, 2021 Category: Food Science Source Type: research
Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles
Publication date: Available online 31 December 2020Source: Meat ScienceAuthor(s): Nan Pan, Yifan Hu, Ying Li, Yanming Ren, Baohua Kong, Xiufang Xia (Source: Meat Science)
Source: Meat Science - January 1, 2021 Category: Food Science Source Type: research
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
Publication date: Available online 30 December 2020Source: Meat ScienceAuthor(s): Ana Caroline Ferro, Camila de Souza Paglarini, Marise A. Rodrigues Pollonio, Rosiane Lopes Cunha (Source: Meat Science)
Source: Meat Science - December 31, 2020 Category: Food Science Source Type: research
Interaction between papain and transglutaminase enzymes on the textural softening of burgers
Publication date: Available online 30 December 2020Source: Meat ScienceAuthor(s): Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian dos Santos, Andrea Paola Rodríguez Trivino, Sérgio Bertelli Pflanzer Júnior, Marise Aparecida Rodrigues Pollonio (Source: Meat Science)
Source: Meat Science - December 31, 2020 Category: Food Science Source Type: research
Insights on meat quality from combining traditional studies and proteomics
Publication date: Available online 31 December 2020Source: Meat ScienceAuthor(s): Peter P. Purslow, Mohammed Gagaoua, Robyn D. Warner (Source: Meat Science)
Source: Meat Science - December 31, 2020 Category: Food Science Source Type: research
Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid
Publication date: Available online 29 December 2020Source: Meat ScienceAuthor(s): Jingrong Cheng, Rong Xiang, Daobang Tang, Mingjun Zhu, Xueming Liu (Source: Meat Science)
Source: Meat Science - December 30, 2020 Category: Food Science Source Type: research
Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem
Publication date: Available online 28 December 2020Source: Meat ScienceAuthor(s): Q. Guo, J.C. Wicks, T.L. Scheffler, B.T. Richert, A.P. Schinckel, A.L. Grant, D.E. Gerrard (Source: Meat Science)
Source: Meat Science - December 29, 2020 Category: Food Science Source Type: research
Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere
Publication date: Available online 28 December 2020Source: Meat ScienceAuthor(s): Vivien Teuteberg, Ina-Karina Kluth, Madeleine Ploetz, Carsten Krischek (Source: Meat Science)
Source: Meat Science - December 29, 2020 Category: Food Science Source Type: research
Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
Publication date: April 2021Source: Meat Science, Volume 174Author(s): M. Cap, C. Lires, C. Cingolani, M. Mozgovoj, T. Soteras, J. Gentiluomo, F. Principe, A. Sucari, C. Horak, M. Signorini, S.R. Vaudagna, G. Leotta (Source: Meat Science)
Source: Meat Science - December 26, 2020 Category: Food Science Source Type: research
Towards real time assessment of intramuscular fat content in meat using optical fiber-based optical coherence tomography
Publication date: Available online 18 December 2020Source: Meat ScienceAuthor(s): Abi Thampi, Sam Hitchman, Stéphane Coen, Frédérique Vanholsbeeck (Source: Meat Science)
Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research
Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values
Publication date: Available online 25 December 2020Source: Meat ScienceAuthor(s): Xiaoyin Yang, Jing Wang, Benjamin W.B. Holman, Rongrong Liang, Xue Chen, Xin Luo, Lixian Zhu, David L. Hopkins, Yimin Zhang (Source: Meat Science)
Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research
Dual energy X-ray absorptiometry predicts lamb carcass composition at abattoir chain speed with high repeatability across varying processing factors
Publication date: Available online 25 December 2020Source: Meat ScienceAuthor(s): Stephen Louis Connaughton, Andrew Williams, Fiona Anderson, Khama R. Kelman, Jarno Peterse, Graham Edwin Gardner (Source: Meat Science)
Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research
